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Apricot and ricotta torte
They said it like a cheesecake but much lighter version...and that's enough to convince me to give it a try!
FOR THE BASE
100g butter, cut into cubes
100g ground almonds
100g self-raising flour
100g golden caster sugar
1 large egg
FOR THE TOPPING
250g tub ricotta cheese
2 large eggs
6 tbsp soured cream
50g golden caster sugar
1 tsp vanilla extract
8 small apricots, halved and stoned (or use canned)
icing sugar for dusting
Method:
1. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
2. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
Run a knife round the cake to release it from the sides of the tin then cool and chill, then turn out and dust with icing sugar.
| Create Date : 09 กันยายน 2550 |
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13 comments |
| Last Update : 9 กันยายน 2550 7:12:20 น. |
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